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Fettuccine with mushroom bolognese
15m prep 20m cook 4 servings
3 cloves garlic, finely chopped
1 medium carrot, finely chopped
250g cup mushrooms, sliced
500g packet Coles Regular Beef Mince 3 Star
2 tbsp Coles Brand Balsamic Vinegar
400g can Coles Brand Italian Diced Tomatoes
350g Coles Brand Fettuccine
3 tbsp extra virgin olive oil
1 loosely packed cup fresh basil leaves, torn
1/4 cup Coles Brand Australian Parmesan Cheese Shredded
3 tbsp olive oil
1 small brown onion, finely chopped
Step 1: Heat the olive oil in a large frying pan until hot. Cook onion and garlic for 2 mins, then add the carrot and cook for 1 min, or until just softened. Add mushrooms and cook for 2 mins. Season with salt and pepper.
Step 2: Add the beef and stir over high heat for 3 mins, or until lightly browned and no lumps of meat remain.
Step 3: Stir in the balsamic vinegar, allow to bubble for 1 min. Add the tomatoes.
Step 4: Meanwhile, cook the fettuccine according to packet directions. Remove 1 cup of the pasta water carefully and add it to the sauce. Cook the sauce for a further 10-12 mins, until slightly thickened. Turn off the heat and add the extra virgin olive oil. Drain the fettuccine.
Step 5: Add the fettuccine to the sauce in the pan and mix well. Scatter over the basil. Divide between four bowls and serve with the parmesan cheese.
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14 апр 2016
